Sweet Potato and Carrot Bake with Pecan Crumble
Try this flat-belly recipe for your holiday table or any time of the year. Here, you mash cooked sweet potatoes with shredded carrots, top with a nutty graham cracker crumble, and then bake to a crunchy goodness. This side dish is loaded with nutrition without all the fat that’s in traditional sweet potato casserole.
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 8 servings
2 sweet potatoes, peeled and diced
2 carrots, finely shredded
2 tablespoons vanilla almond milk
1/4 teaspoon cinnamon
1/3 cup pecans, crushed
1/3 cup graham crackers
1 teaspoon agave nectar or honey
1 tablespoon coconut oil
Preheat the oven to 375 degrees F.
In a medium pot, place the sweet potatoes and fill with water. Bring to a boil and cook for 8 minutes, until the potatoes are softened.
Toss the carrots into the water with the potatoes to blanch them; drain the excess liquid from the vegetables.
Mash the sweet potatoes and carrots together until combined.
Stir in the almond milk and cinnamon.
In a small bowl, mix together the pecans, graham crackers, agave nectar, and coconut oil until crumbly.
Spray a 9-x-9-inch square baking pan with cooking spray.
Add the sweet potato and carrot mixture to the pan and spread evenly.
Top with the pecan crumble, and dust with a sprinkle of cinnamon.
Bake for 10 minutes, until the crumble begins to turn golden.
Per serving: Calories 133 (From Fat 49); Fat 5g (Saturated 2g); Cholesterol 0mg; Sodium 58mg; Carbohydrate 20g (Dietary Fiber 3g); Protein 2g.